Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Heat the oil in a pan. Add the leek, quince and sweet potatoes, sauté for approx. 5 mins. Add 4 tbsp of the spice paste and cook briefly. Pour in the coconut milk and stock, bring to the boil, reduce the heat, cover the vegetables and simmer for approx. 20 mins. until just soft.

Rinse and drain the chickpeas, add to the vegetables along with the spinach, simmer for approx. 5 mins., season with salt.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

To complete

Coarsely chop the cashew nuts, toast in a frying pan without any oil. Serve the vegetable curry with the rice, tear the coriander and sprinkle on top along with the nuts.

Good to know

Note:

If you're in a hurry, use 4 tbsp of yellow or red curry paste instead of homemade spice paste.

Shelf life:

Store the remainder of the spice paste in an airtight container in the fridge for approx. 2 weeks or portion it up and freeze it in ice cube trays.

Tip:

If you're serving this curry to children, leave the chillies and garlic out of the spice paste.

Print recipe

«Vegetable curry with quince»

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4people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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